Modification of rheology of sugar confectionery

Details Modification of rheology of sugar confectionery Modification of rheology of sugar confectionery

A - Human Necessities

23

G

A23G 3/00 (2006.01)

Patent

CA 2403457

The invention relates to sugar confectionery products. The invention provides a method of modifying the rheology, texture and physical chemistry of said products by the addition of small amounts of hydrocolloid to the confectionery product.

Cette invention se rapporte au domaine de produits de confiserie au sucre et concerne un procédé permettant de modifier la rhéologie, la texture et les caractéristiques physico-chimiques de ces produits par l'adjonction de petites quantités d'hydrocolloïde à ces produits de confiserie.

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